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UDATED AUGUST 2024: If you have extra garden zucchini, make these muffins! The decadent chocolate batter has both cocoa powder and semi-sweet chocolate chips. The cocoa gives it a deep, rich chocolate flavor, while the chocolate chips add pockets of melty goodness that make each bite a delight. The zucchini keeps the muffins nice and moist. They have been a family favorite for years. Hope you get a chance to try them!
Don’t they look delightful! They are!
You don’t need to worry about peeling the zucchini. Just leave the nice green peel on and grate them up.
The zucchini is going to keep it super moist!
Make sure that you only fill the cupcake liners up 2/3 of the way full. It will keep the muffins from cooking up and over the rims.
I like to press a few extra chocolate chips into the baked muffin, just after they come out of the oven. So good!
Delightful!

Double Chocolate Zucchini Muffins

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Serves: 30 muffins Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 4 C flour
  • 1 1/2 C sugar
  • 1/2 C cocoa
  • 1 t baking soda
  • 1/2 t baking powder
  • 3/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 1/2 C oil
  • 1 1/2 C milk
  • 3 eggs
  • 2 t vanilla
  • 2 C shredded zucchini
  • 1 1/2 C semi sweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees.
2. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
3. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
4. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
5. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
6. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Press a few chocolate chips into the top of each muffin. (Optional, but yummy).
7. Cool on a wire rack, serve and enjoy!

Notes

NOTE: These delicious muffins freeze super well.


Recipe from my sister in law, Erin Jepsen

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34 Comments

  1. Gonna have to try these Jamie and tell you son that I have done many post on the green monster of vegetable and many people still read my blog and enjoy the green monster posts.

    Reply

  4. I use a very similar recipe and make a cake out of it. I'll have to try some individual servings and make cup cakes next time. I love the chocolate chips too. Thanks for the recipe. No need for frosting on these beauties.

    Reply

  7. Ok…so I stumbled on your blog and I am LOVING it! I was looking for the breadsticks my mother-in-law makes…you have the recipe! Yeast and I have a love-hate relationship. I love breads…but yeast has it out for me as I have yet to be successful w/ baking any form of bread…I am not giving up though. look forward to checking out all the other goodies you have here! Although I am sure my hips won't!

    Reply

  9. Great disguise for those green veggies taking up space in my refrigerator. I love them but no one else does. Now if you can come up with a beet muffin I'd be all set!

    Reply